Israeli Falafel Preparation

Recently found on rec.food.recipes … From: thanisa@df.lth.se (Emma Fernlund) Organization: Lund Institute of Technology, Sweden Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or substitute in water for 2 hours. Drain and grind. Mix all ingredients together. Form balls about 3/4 inch diameter. Deep fry until golden brown (best fried in a net or a deep fryer). Serve in/with pita bread, Hummus, Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some. Note: It is possible to use canned chick peas. However, it is not as good, and you have to count more weight (because they are pre-cooked, and absorbed water) From: Hillel Sommer <SOMMER@YaleVM.YCC.Yale.Edu> Posted to JEWISH-FOOD digest V97 #240 by jefffree@eskimo.com on Aug 28, 1997

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